This is a Chinese dessert. Lotus nuts cook with ginkgo nuts and white fungus is a very good combinations. It gives a good bite and taste good. This dessert is very good for the body and mind.
Ginkgo nuts can help in improving the blood flow to the hands and the feet as well as stimulating the brain and reducing short-term memory loss. It increases blood flow to the brain.

Ingredients:

1/2 cup lotus nuts
1/2 cup ginkgo nuts

1 piece dried white fungus
1/2 cup sugar
6 cups water

Method:
1. Soak the lotus nuts overnight with 1/2 tsp of bi-carbonate of soda to soften them. Inside the seed is a green embryo that is quite bitter; it is usually removed before cooking the nuts.
2. Shelled the ginkgo nuts with a nut cracker. Peel off the skin from the nut.

3. Mix the soaked lotus nuts, ginkgo nuts and water together.
4. Soak the dried white fungus for a while till soft. Tear into small pieces.
5. Add about 6 cups of water and boil till the mixtures are soft.
6. Once they are soft, add half a cup of sugar.
7. Stir well till the sugar dissolves.
8. Let the dessert cool down before serving.

Note: You can use a small hammer if you cannot find a nut cracker. Be care not to hit the nut too hard or it will be smashed. After separating the shell from the nuts, peel off the skin of the nuts. The nuts will be easier to peel if the nuts are kept in the refrigerator before use.

This dessert can be taken cold or hot. Remove the ginkgo nuts by cracking the shell before cooking. To remove the skin from the nuts, keep them in the refrigerator first. This will loosen the skin so that it is easier to peel.
As for the white fungus, soak them in cold water for awhile. Once the white fungus become soft, cut into small pieces.
Remove the aloe vera skin before cooking. Slice them into small pieces.
Longans skin are light brown in colour. The flesh is juicy and transparent.

Ingredients:

2 pieces white fungus
1/2 cup longans (canned)

1/4 cup ginkgo nuts

1/8 cup aloe vera flesh

1/2 cup sugar

3 cups water

Method:

1. Soak the white fungus in cold water for a few minutes.

2. Remove the skin from aloe vera.

3. Remove the shell and skin from the ginkgo nuts using a nut cracker.

4. Mix all the ingredients together and boil for 2 hours.

5. Serve cold or hot when cooked.

Note: This dessert can be boiled longer if you want the nuts to be softer. If you want to boil longer, use a slow cooker and set to high. It will be cooked to perfection in 4 hours time. Add only enough water to cover the ingredients.This will fasten the cooking time. Once the desserts cook, switch off the stove, add sugar and some more boiled water.

METHOD:
1. Prepare 16 cm cake tin and line with a piece of greased proved paper.

2. Boil water in a steamer with the cake tin.
3. Beat the eggs and sugar together till it bubbles.
4. Add in milk and beat together for 1 minute.
5. Mix in flour with baking powder and bicarbonate of soda.
6. Add into the blended mixture.
7. Pour out the blended cake mixture into the steaming cake tin.
8. Mix the minced meat ingredients together and spread on top of the cake mixture.

9. Steam about 30 minutes with medium heat.

Note: Make sure the eggs and sugar are beaten till it is thick and fluffy. This will ensure that the cake will rise properly.